100% Bran Low-Fat Muffins
Delicious low-fat bran muffins with a hearty texture and warm cinnamon flavor, perfect for a healthy breakfast or snack that appeals to both kids and adults.
Ingredients
Instructions
- Heat oven to 400°F (200°C).
- Mix flour, baking powder, baking soda, and cinnamon in a large bowl.
- Mix cereal, milk, and brown sugar in a separate bowl.
- Let the cereal mixture stand for 5 minutes.
- Stir in the egg and applesauce into the cereal mixture.
- Add the wet ingredients to the flour mixture and stir just until moistened, lumps are okay.
- Spoon the batter into muffin tins sprayed with cooking spray, filling each about 2/3 full.
- Bake for 18 to 20 minutes until the muffins are golden brown.
Tips & Substitutions
For added flavor, consider mixing in some chopped nuts or dried fruits such as raisins or cranberries. If you prefer a sweeter muffin, increase the brown sugar slightly. You can substitute whole wheat flour for part of the all-purpose flour for a healthier option. Remember not to overmix the batter; lumps are fine for a tender muffin.
Serving Suggestions
These muffins are perfect for breakfast or as a snack throughout the day. Serve them warm with a pat of butter or a drizzle of honey. Pair them with a side of fresh fruit or yogurt for a balanced meal. They also pair beautifully with Old Fashioned Blueberry Muffins for a delightful brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag. To reheat, simply microwave for 15-20 seconds or bake at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 100% Bran Low-Fat Muffins contains roughly 349 calories, with 3g protein, 79g carbohydrates, and 3g fat. It is a good source of iron (18% of the Daily Value) and calcium (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can use almond milk, oat milk, or any other non-dairy milk as a substitute for the 2% low-fat milk. Just ensure that the milk you choose is unsweetened to maintain the flavor balance in the muffins.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that your bran cereal is also gluten-free, as some brands may contain gluten.
Can I make these muffins vegan?
Yes, you can easily adapt this recipe to be vegan by replacing the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and using a non-dairy milk and applesauce that are both vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).